Print

Easy Sourdough Discard Cinnamon Rolls Recipe

Easy Sourdough Discard Cinnamon Rolls Recipe
Print Recipe

★★★★★

4.9 from 8 reviews

These Easy Sourdough Discard Cinnamon Rolls are a delightful twist on the classic cinnamon roll, utilizing sourdough starter to create tender, flaky layers with a rich buttery and cinnamon-sugar filling. Topped with a creamy homemade cream cheese frosting, these rolls are perfect for breakfast or brunch and make delicious use of sourdough discard, reducing waste while delivering irresistible flavor.

Ingredients

Scale

Dough

  • 2 ½ cups all-purpose flour
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup butter, cubed or grated
  • 1 cup sourdough starter (active or discard)
  • 1 egg
  • ½ cup milk

Filling

  • ¼ cup melted butter
  • ¼ cup brown sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 4 oz softened cream cheese
  • 1 cup powdered sugar
  • ¼ cup whole milk
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Cinnamon Roll Dough: Preheat your oven to 425°F (220°C). If using a cast iron skillet for baking, place it in the oven to preheat as well. In a large bowl, whisk together the flour, sugar, salt, and baking powder. Incorporate the cubed or grated butter into the flour mixture using a fork, pastry cutter, or by grating it, until well combined.
  2. Mix Dough Ingredients: Add the sourdough starter, egg, and milk to the dry ingredients. Stir gently with a spoon until the dough looks shaggy; avoid kneading. Transfer the dough onto a lightly floured surface and fold it over itself repeatedly until all flour is incorporated while still leaving visible butter chunks.
  3. Fold and Roll the Dough: Roll the dough into a 6×9 inch rectangle. Fold it into thirds like a letter (trifold) and repeat this tri-folding process three times to create flaky layers. Flour the surface well, then roll the dough out into an 18×12 inch rectangle for the filling.
  4. Prepare the Filling & Assemble: In a small bowl, combine melted butter, brown sugar, cinnamon, and vanilla extract, whisking until smooth. Spread this mixture evenly over the rolled-out dough. For cast iron skillet users, add 2 tablespoons of butter to the hot skillet and let it brown in the oven while you roll the dough.
  5. Roll and Cut the Cinnamon Rolls: Starting from the long edge opposite you, roll the dough tightly toward yourself. Use a bench scraper to prevent sticking or tearing. Cut the rolled dough into 1-inch slices using a sharp knife, dental floss, or thread—this should yield 12 rolls.
  6. Bake the Cinnamon Rolls: Place the rolls in a greased 9×13 inch pan or the preheated skillet with brown butter. Bake for 15-18 minutes at 425°F until lightly golden on top.
  7. Prepare the Cream Cheese Frosting: While baking, beat softened cream cheese in a mixing bowl at medium speed until smooth, about 2 minutes. Gradually add powdered sugar, whisking for 2 more minutes. Add vanilla extract and whole milk, mixing for an additional 2 minutes until the frosting is creamy and smooth.
  8. Serve: Immediately after baking, pour the cream cheese frosting over the warm cinnamon rolls. Serve hot and enjoy!

Notes

  • Use either active or discard sourdough starter; this recipe works well with both.
  • Do not knead the dough; folding is sufficient to develop layers and texture.
  • Grating butter can make incorporation easier and creates flaky layers.
  • If your dough sticks when rolling, lightly flour your work surface and rolling pin.
  • For best results, serve the cinnamon rolls warm as the frosting melts beautifully over the rolls.
  • These cinnamon rolls can be stored in an airtight container for up to 2 days; reheat before serving.

Nutrition

Keywords: sourdough discard cinnamon rolls, easy cinnamon rolls, homemade cinnamon rolls, sourdough baking, sweet rolls

Find it online: https://kitchenbyclara.com/easy-sourdough-discard-cinnamon-rolls-recipe/